If you walk past Ottolenghi restaurant in London, you certainly won’t fail to notice two big bowls of meringue by the window. I’m not a super fan for meringue (not on its own), but the combination of meringue, cream and fruit leads to many wonderful possibilities. Pavlova from Australia/New Zealand, Vacherin from France and Eton Mess from U.K all celebrates the contrast of a light crunchy meringue with soft cream. Top it up with fresh fruits, you get a delectable dessert.
Which nation favourites to go for? Let’s go to the market and see what I could get. Perhaps making a tropical dessert is a wise choice. Start with coconut meringue. Meringue is sweet; the tartness of passion fruit will balance it up nicely. Make a passion fruit curd. Deal. And finally, fresh fruits to top it all up: kiwi and papaya are chosen for their vibrant colours and lovely flavours. Shall we begin?
60g egg whites
60g castor sugar
60g icing sugar
- Beat egg whites till foamy. Add castor sugar gradually and whisk till glossy firm peak.
- Gradually fold in the icing sugar till combine.
- Pipe into disk of circles and sprinkle desiccated coconut on top.
- Bake in a 100°C oven for around one hour till the meringue is dry and crispy.
- Preferably, switch off the oven and let the meringue sit overnight to let it dry out thoroughly.
Passion fruit curd
60g passion fruit pulp
5g lime juice
- Bring a pan of water to the boil and turn the heat down to medium heat.
- Set a bowl over the pan of water, add butter and sugar to the bowl and stir to melt them.
- Mix together passion fruit pulp, lime juice and eggs in a separate mixing bowl.
- Add the melted butter sugar mixture to the fruit-egg mixture, whisking all the time.
- Bring everything back to the bowl set over the pan of water and stir continuously until the mixture thickens and coats the back of a spoon. Let cool and store in the fridge.
To serve, place a spoonful of passion fruit curd on a serving cup, top with diced papaya and kiwi, and finish with a coconut meringue.